Directions: Phyllo Cups - Place 1 sheet of phyllo on a work surface and brush with melted butter. Sprinkle with sugar. Cover with a second sheet of phyllo. Brush with melted butter and sprinkle with sugar. Repeat until the four sheets are used. Cut the layered stack into 12 equal squares. Place 2 squares into each cup of a large muffin pan, slightly overlapping the phyllo to form a cup. Bake at 350 degrees for 10-15 minutes until golden. Pistachio Cream - Beat together the heavy cream, sour cream, sugar, and vanilla with an electric mixer until almost stiff. Stir in the pistachios. To serve, fill each phyllo cup with the cream and top with raspberries and chocolate sauce.
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|Serving Size: 1 Serving (398g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 656 (41%)|
|Amt Per Serving||% DV|
|Total Fat 72.9g||97 %|
|Saturated Fat 45g||225 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 205.4mg||63 %|
|Sodium 477.6mg||16 %|
|Potassium 143.2mg||4 %|
|Total Carbohydrate 237.7g||70 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 237.3g|
|Protein 3.8g||5 %|
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Calories per serving: 1582
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